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The Creamiest Homemade Roasted Red Pepper Hummus

Close-up of creamy Roasted Red Pepper Hummus swirled in a white bowl, drizzled with olive oil and sprinkled with spices.
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Make a smooth, flavorful roasted red pepper hummus using this straightforward recipe. This guide includes steps for achieving a silky texture.

Ingredients

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  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 large roasted red peppers (about 1 cup), drained if jarred
  • 2 cloves garlic, peeled
  • 2 tablespoons olive oil, plus more for serving
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 2-4 tablespoons ice water (for texture)
  • Pinch of smoked paprika (optional, for garnish)

Instructions

  1. If using fresh peppers, roast them until the skin is blackened, then place them in a sealed bag for 10 minutes. Peel the skin, remove the seeds, and roughly chop the flesh. If using jarred peppers, drain them well.
  2. Combine the tahini and lemon juice in a food processor. Process for 1 minute until the mixture lightens and thickens. Scrape down the sides.
  3. Add the garlic, cumin, and salt to the tahini mixture. Process for 30 seconds.
  4. Add the drained chickpeas and the roasted red peppers. Process for 1 minute. Scrape down the sides.
  5. With the food processor running, slowly drizzle in the 2 tablespoons of olive oil. Process for 1 minute.
  6. To achieve a very smooth texture, slowly add the ice water, one tablespoon at a time, while the processor runs. Stop when the hummus reaches your desired creamy consistency. This may take 1 to 3 extra tablespoons.
  7. Taste the hummus and adjust salt or lemon juice as needed.
  8. Transfer the hummus to a serving bowl. Drizzle with a little extra olive oil and sprinkle with smoked paprika, if using.

Notes

  • For the smoothest hummus, remove the skins from the chickpeas before blending, although this is optional.
  • If you want a stronger garlic flavor without the bite, soak the raw garlic in the lemon juice for 10 minutes before adding it to the processor.
  • Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
  • This recipe is naturally vegan and vegetarian.

Nutrition

Find it online: https://flavorvista.com/roasted-red-pepper-hummus-recipe/